Rinse and peel the parsnips and slice them lengthways in twos or fours, depending on their size. Place in a steamer basket.
Pour 500 ml cold water into the inner pot. Place steamer basket inside. If your steamer basket doesn’t have feet to lift it above the water, place it on a trivet / steamer rack as we want to steam under pressure above the water.
Check that the sealing ring is properly in place. Press Steam and programme 5 minutes. At the end of pressure cooking time, do a quick pressure release.
Remove the basket from the inner pot drain the liquid. If the steamer basket has high sides like my mesh basket does, shake from side to side to rough up the parsnips. If your steamer basket doesn’t have high sides or is a collapsible basket, place the parsnips back in the drained inner pot, lift the inner pot and shake from side to side to rough up the potatoes.
Coat the parsnips in 1 tablespoon of olive oil, mix well.
Place the Air Fryer Lid on and press Roast, programme 20minutes at 204ºC / 400ºF.
Around half way through the display will say Turn Food (it will not be saying Food Burn, it’s just telling you to literally turn your food). So flip the parsnips over so that they can roast on the other side then place the air fryer lid back on.
Add more time at the end of necessary for your taste.